In your share this week
radishes
purple top turnips
brussel sprouts
lettuce
parsnips
potatoes
red sweet potatoes
parsley
celery
fennel
leeks
Smoky Sweet Potato Soup
3 tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 small leek, thinly sliced and rinsed well
1 tart green apple, ( such as Granny Smith) cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 tsp. finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
6 cups chicken stock
1 medium canned chipotle chile in adobo sauce
salt and pepper
1/2 cup pepitas (green hulled pumpkin seeds)
1. Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
2. Working in batches, transfer mixture to a blender or food processor and puree until smooth, transferring soup to a large bowl as you work. Season with salt and pepper. Sprinkle with pepitas before serving.
Five-Spice Roast Pear and Fennel
Toss pear and fennel wedges with olive oil, brown sugar, chinese five-spice powder, salt and pepper; roast at 500 degrees for about 12 minutes.
Radish Salad
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil
1 bunch radishes thinly sliced
1 cup italian flat leaf parsley, chopped, lightly packed
4 large hard-boiled eggs, chopped
1. Whisk mustard and vinegar with a sprinkling of salt and pepper. Gradually whisk in oil in a slow, steady stream to form a thick dressing.
2. Place radishes, parsley and chopped eggs in a medium bowl.
3. Toss with dressing, season with salt, pepper, and vinegar to taste.
Turnip Souffle
1 bunch of turnips sliced
salt
1/2 tsp. sugar
1/2 cup butter
2 tbsp. all-purpose flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled
1. Place turnips, 1/2 tsp. salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash. set aside.
2. In another saucepan, melt butter, stir in the flour and 1 tsp. salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11x7x2 inch glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 30 minutes or until golden brown.
Happy Halloween!
In your share this week
arugula
salad mix
broccoli florets
red sweet potatoes
kennebec potatoes
celeriac (celery root) (good raw or cooked, try boiled and mashed with potatoes)
lettuce
carrots
green cabbage
dill
For those of you new to Grateful Farm and our Fall CSA you might want to look through the blogs previous posts for recipes in addition to the ones below.
Cabbage and Celeriac Salad
16 ounces shredded cabbage
1 celeriac bulb, peeled and shredded
1/3 cup pine nuts
1 (11 ounce ) can mandarin oranges, reserving liquid (or fresh oranges and juice)
2 handfuls dried cranberries
DRESSING:
4 tbsp. brown sugar
1/2 tsp black pepper
1/4 tsp. salt
4 tbsp. red wine vinegar
1 tbsp. reserved mandarin orange liquid (or squeezed juice)
1/2 cup olive oil
1/2 tsp. garlic powder
1. Place the cabbage, celeriac, pine nuts, oranges, and cranberries in a large bowl and set aside.
2. In a jar mix the brown sugar, pepper, salt, vinegar, reserved liquid or juice from the oranges, olive oil, and garlic powder. Shake well.
3. Pour dressing on salad and toss to coat.
Baby Carrots with Dill Butter
1 bunch of baby carrots
2 tbsp. butter
1 tbsp. chopped dill
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes until tender. Remove from heat, and drain. Gently toss with butter, dill, and lemon juice. Season with salt and pepper.
Caramel Apple-Sweet Potato Casserole
1/2 cup sugar
1/2 cup apple juice
5 tbsp. butter
salt and pepper
2 lbs. sweet potatoes, cut into 1-inch cubes (6 cups)
1 lb. tart apples, cut into 1-inch cubes (2 cups)
4 cups whole wheat bread cubes (1/4 inch)
1. Position a rack in the center of the oven and preheat to 400 degrees. Grease a 9x13 inch baking dish. In a 1 quart heavy bottomed saucepan, cook the sugar, without stirring, over medium heat until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until the sugar turns a deep golden caramel color. Remove the melted sugar from the heat and carefully stir in the apple juice, 2 tbsp. butter, 1/2 tsp. salt and 1/4 tsp. pepper. Return to medium-low heat and cook, stirring, until the caramel is dissolved. Let the caramel sauce cool for about 10 minutes.
2. In a large bowl, toss the caramel sauce with the sweet potato and apple cubes; transfer to the prepared baking dish. Cover the baking dish with foil and bake, stirring once, until the apples and sweet potatoes are tender, about 35 minutes.
3. Meanwhile, in a large skillet, melt the remaining 3 tbsp. butter over medium heat. Add the bread cubes and 1/4 tsp. each salt and pepper; toss to coat evenly. Cook the bread cubes, stirring occasionally, until they are lightly toasted.
4. Uncover the casserole and sprinkle the croutons on top. Bake until deep golden, about 10 minutes longer.
Grateful Farm CSA #21 Final week
In your share this week
lettuce
carrots
celery
parsnips
brussel sprouts (on the stalks, they pop off easily)
kennebec potatoes
red sweet potatoes
parsley
sweet peppers
cauliflower
leeks
Crunchy Sweet Brussels Sprouts Salad
2 stalks brussels sprouts (popped off )
2 tbsp. olive oil
1/2 tsp. ground nutmeg
kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
Shred the brussels sprouts by thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until brussels sprouts are bright green and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
Potato Leek Soup
2 leeks, split lengthwise, washed well and chopped
1 tbsp. butter
1 1/2 cups water
1 cup chicken or vegetable broth
1 lb. potatoes
2 tbsp. minced fresh parsley leaves
In a large saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2 inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender or food processor puree 1 cup of the soup, stir the puree into the remaining soup with the parsley, and season the soup with salt and pepper.
Parsnip and Carrot Latkes
1/2 lb. parsnips
1/4 lb. carrots
1/2 large onion
3 garlic cloves
1/2 tbsp. ground black pepper
1 tsp. salt
1/4 of a lemon, juice of
1/4 a cup chives, finely chopped (optional)
1 1/2 eggs, beaten
1/2 cup flour or 1/4 cup matzo meal
olive oil (for frying)
1. Grate parsnips and carrots by hand or with a food processors grater attachment. Place in a large bowl.
2. Puree onions and garlic in food processor and add to vegetable mixture. Add remaining ingredients and mix well.
3. Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point. Add a 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick. Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes). Flip and cook on the other side. Remove with a slotted spatula and place on a plate lined with a paper towels. Serve hot with sour cream.
Fall extension shares still available
If you are interested in extending the season with a fall share let me know at Saturday or Tuesday pick up. The cost of the share is $125 for 5 weeks and will begin October 22nd, 2pm-5pm. You can pay by check made out to Grateful Farm at pick up or mail to 49 Prospect Street, Franklin, MA. 02038.
If you are not signing up for the fall share but still want to purchase vegetables at the farm you can come to the farm on Saturdays 2pm-5pm for customer hours until the end of November.
Thank You All for such a great season, have a wonderful winter and we look forward to seeing you next spring!
In your share this week
arugula
basil
celeriac
russet potatoes
red sweet potatoes
white sweet potatoes
lettuce
cauliflower
sweet peppers
eggplant
fennel
kohlrabi
Celeriac also known as celery root is a kind of celery grown for it's large, bulbous root. It can be used raw or cooked. Celeriac has has a tough, furrowed, outer surface which is usually sliced off before use because it is too tough to peel. Since it has a mild celery like taste it is often used in soups and stews and anywhere you might normally use celery, it is also good on it's own. I usually cut it into cubes, toss with olive oil and roast it. (I cook frequently for someone who claims to hate celery so I often use this instead). It keeps well and should last 3 to 4 months if stored at 32 to 41 degrees and not allowed to dry out.
Shrimp, Cod, And Fennel Soup
1 small can diced tomatoes
2 tbsp. extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 small fennel bulb, quartered length-wise, cored, thinly sliced crosswise, fronds reserved for garnish.
coarse salt
freshly ground white pepper
1 cup dry white wine
4 cups fish stock
12 ounces skinless cod fillets, cut into 1 1/2 pieces
12 ounces medium shrimp, peeled and deveined (tails left intact)
1. Heat 1 tbsp. oil in a large pot over medium-high heat. Cook onion, garlic, and fennel until fragrant and softened, 3 to 5 minutes. Season with 1/2 a tsp. salt and 1/4 a tsp. white pepper. Remove from heat, and add wine. Return to heat and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 2 minutes.
3. Add stock and diced tomatoes. Bring to a simmer. stir in cod and shrimp, and return to a simmer. Remove from heat, and let stand, stirring halfway through, until cod and shrimp are just cooked through, about 3 minutes. Divide soup among 4 bowls, and drizzle with remaining tbsp. of olive oil. Garnish with reserved fennel fronds. Serve immediately.
Cauliflower Salad
1 head cauliflower cut into bite size florets
3/4 cup mayonnaise
1 tbsp. mustard
salt to taste
black pepper to taste
1 bell pepper chopped
1/4 cup finely chopped celeriac
1/4 cup finely chopped kohlrabi
3 hard boiled eggs chopped
1/4 a cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled (optional)
1. Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just tender, about 10 minutes. Drain and cool slightly.
2. In a large bowl whisk together the mayonnaise, mustard, salt and pepper. Add the cauliflower, eggs, onion, pickles, kohlrabi, celeriac, bell pepper and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Celeriac Mashed Potatoes
1 celeriac peeled and cut into 1/2 inch pieces
1lb. russet potatoes, cut into 1/2 inch pieces
1/3 cup cream (or milk)
3 tbsp. butter
salt and pepper to taste
1. Place celeriac cubes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
2. Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth. Serve as a side or use to top shepards pie.
Sweet Potato Pie
1 lb. red (or white) sweet potatoes
1/2 cup butter
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 (9 inch) unbaked pie crust
1. Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potatoes to cool, and remove skin.
2 Break apart sweet potato in a bowl. Add butter, and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat until smooth and pour into pie crust.
3. Bake at 350 degrees for 55 to 60 minutes, or until an inserted knife comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Fresh pumpkin pie and chicken pot pie with turnips, celeriac, carrots and a mashed potato crust
